Recipe by Dreamgoddess
This is one of the Zaar recipes that I adopted. I hope to make this soon as it looks like a dish my family would enjoy. I’ll edit the recipe accordingly if needed. Andouille sausage is not available in my area, so I'll substitute a local smoked sausage that my family loves.
Top Review by Jeremy Crick
We cut up some chorizo (instead of andouille) and put it into the sauce, and used it on chicken. It was great, but with a salty sausage like chorizo, using the recommended amount of salt in the recipe was a little too much. I would definitely reccomend this for anyone who loves barbeque!
- 4 cups onions, finely chopped
- 1 cup celery, finely chopped
- 1 cup bell pepper, finely chopped
- 1 cup parsley, finely chopped
- 1 cup peanut oil
- 1 tablespoon garlic, finely chopped
- 3 cups steak sauce
- 1⁄2 cup louisiana hot sauce or 3 cups ketchup
- 2 tablespoons cayenne pepper
- 3 teaspoons salt, to taste
- 1 cup Southern Comfort
- 1 lb andouille sausage
Directions See How It's Made
- Saute onions, celery, bell pepper, and parsley in peanut oil until the onions are clear or tender.
- Add garlic and cook a little longer.
- Add steak sauce, hot sauce, and ketchup.
- Add salt to taste.
- Add Southern Comfort.
- Bring to a boil.
- Lower heat and cook for 2 to 3 hours.
- This will keep in the refrigerator for weeks.
- Slice 1 lb. andouille or smoked sausage 1/4 inch thick and combine with 1 cup sauce.
- Heat well on stove or in a chafing dish.
- Serve with small pieces of French bread or use toothpicks to spear andouille.